Clibit
Here's a Brulosophy exbmt that I'm not very happy about! People not being able to tell the difference between these two yeasts. American people. Useless American people. [rofl]

http://brulosophy.com/2019/05/30/yeast-comparison-wyeast-1318-london-ale-iii-vs-safale-s-04-english-ale-the-bru-club-xbmt-series/

I really like 1318 and don't like S04. I feel convinced I would spot the difference! But i guess in a big hoppy beer like NEIPA these things can be disguised. That said, the American brewer used all German hops for some reason known only to him. He's got five kids under the age of 7, so obviously all over the place. Probably put the same yeast in both beers. When i had three kids under 4 I was all over the place, heading to work wearing items of clothing belonging to my wife, falling asleep in meetings etc. 

I declare this exbmt null and void. 
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Pesho77

 Theres a few could have been done differently, though id say the only way to be sure is to do the test our selves.

 For yeast tests id say they should have made a simple pale ale not some thing hoppy.

 Pesh

 Thats one of the yeasts I want to try in an English style ale / bitter too.
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Pesho77

 It would be interesting to compile all these exbeeraments to see what the over all impression is.

 Pesh
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Womble
Agree with both above.  To assess yeast quality you really need to be doing a watery bitter / golden ale / SMaSH type effort.

SO4 => I avoid it at all costs, not a fan

1318 => I got very good results when I used it

I don't see how the two are comparable or why anyone would want to set up a split batch experiment

Does NEIPA not have its own yeast strain ?  I know nothing about the style. 
Multi-tasking, easy, drink beer and watch telly.
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Pesho77

 As far as I know it has a few Imperial's juice would be 1 or WLP007, these yeasts are said to do a kind of bio transformation on hops during fermentation but this hasn't been proven / explained as yet as far as ive heard.

 Pesh
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Womble
Pesho77 wrote:

 As far as I know it has a few Imperial's juice would be 1 or WLP007, these yeasts are said to do a kind of bio transformation on hops during fermentation but this hasn't been proven / explained as yet as far as ive heard.

 Pesh


Okay, WLP007 the Whitbread dry then ... so SO4 would appear to be an intelligent substitution

I've heard of biotransformation but that's all, not come across any literature that would explain what might be happening.

Just tapped my latest keg of watery bitter, made with Wyeast 1275 ... it's by far and away my favourite yeast, love it.  Is it a yeast that does "biotransformation" ?  It definitely gives a character to my beers that I really like, hints of astringency but good astringency that seems to bring balance to the hops & malt ... mmmm mmm mmm






Multi-tasking, easy, drink beer and watch telly.
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Clibit
I sort of agree, however, the purpose of the exbmt was to com[pare the yeasts for use in NEIPAs, as they are both used a lot and recommended for that style. And yeast choice is said to be crucial for NEIPA - it should be fruity/juicy, like Vermont and 1318 are. So I think the outcome of the test is that using plain old S04 dried yeast works just as well in an NEIPA. In the eyes of that group of tasters. 
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Womble
Clibit wrote:
I sort of agree, however, the purpose of the exbmt was to com[pare the yeasts for use in NEIPAs, as they are both used a lot and recommended for that style. And yeast choice is said to be crucial for NEIPA - it should be fruity/juicy, like Vermont and 1318 are. So I think the outcome of the test is that using plain old S04 dried yeast works just as well in an NEIPA. In the eyes of that group of tasters. 


Fruity as in English Ale Yeast fruity ?  As I said, I know absolutely nothing about the style, I imagined that it would be brewed with a powdery yeast, a wheat beer yeast even.

Yeast choice crucial => looks like it can't be that crucial if SO 4 will do the job. 

I'll be back on the island towards the end of July maybe I'll be able to root out an NEIPA ... does it come in tins ?

Multi-tasking, easy, drink beer and watch telly.
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Clibit
Womble wrote:


Fruity as in English Ale Yeast fruity ?  As I said, I know absolutely nothing about the style, I imagined that it would be brewed with a powdery yeast, a wheat beer yeast even.

Yeast choice crucial => looks like it can't be that crucial if SO 4 will do the job. 

I'll be back on the island towards the end of July maybe I'll be able to root out an NEIPA ... does it come in tins ?



Cans and keg usually.

Yes, NEIPA is based on fruity English ale yeasts. The cloudiness comes from other ingredients - unmalted grains and very heavy dry hopping - but also from low flocculation in some cases. 

If S04 does the job then yes, the yeast choice is not as crucial as some think, perhaps.

I have a theory that the american beer scene is gradually gravitating towards the kind of beers we have ended up with here during our beer evolution. Bitterness is dropping to English levels. English yeasts with character are being used widely. Session beer ABVs are becoming more common. The main difference remaining is the hops - the type of hops used, and the quantities. Palates will tire, and US drinkers will end up drinking balanced session beers made with English yeasts pale and crystal type malts, wheat, and BU:GU ratios similar to ours, with different hops to our traditional varieties. We have already got there, by adding US hops into our existing styles. 

Maybe.  [rofl]
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Pesho77

 I agree with that.

 Pesh
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Womble
I agree with that too ...

Multi-tasking, easy, drink beer and watch telly.
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